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About the Wine: When it comes to winemaking, Georgia is said to be the original, with traditions dating back 8,000 years. Natural winemaking or low intervention winemaking isn’t a trend — it’s simply how wine has always been made there more often than not aged in qvevri, large clay vessels buried in the ground with extended skin contact.
Ocho was founded in 2012 by three friends — the same trio behind DoReMi — to craft wines that remain true to Georgian heritage while approachable at the table. A member of the Natural Wine Association, Ocho sources fruit from organic vineyards in Kakheti and Kartli and works entirely with wild yeasts. Their 2020 Mtsvane—an indigenous white grape whose name means “green”—was fermented with wild yeasts, left to macerate for six months on the skins in qvevri, and then aged another six months in the same vessels. The wine is unfiltered and unfined, with only 20 ppm SO₂ after maceration and at bottling.
With just 2,500 bottles produced, this 13.8% Mtsvane reflects Georgia’s ancient winemaking culture. The name “Ocho” comes from a pre-Christian Georgian spirit that protects forests and wild animals, echoed on each label. Textured (present tannins) and mineral-lifted, with aromas of wild herbs and a fruit profile of baked apple and tart nectarine.
Context: Qvevri are Georgia’s iconic clay vessels used for fermenting and aging wine, representing centuries of tradition and craftsmanship. Made by hand from special clay mixed with limestone, they are slowly built up in layers, dried, and fired before being sealed with beeswax. This allows the wine to breathe while staying protected. Their cultural and historical importance was recognized by UNESCO in 2013, placing Georgian qvevri winemaking on the Intangible Cultural Heritage list.
Today, qvevris are still produced in regions like Kakheti, Guria, and Imereti, in sizes ranging from a few liters to over 10,000. Cleaning and maintaining them is challenging due to their porous walls and underground placement, so traditional methods use lime, ash, and sulfur instead of chemicals. Studies show wines made in qvevri develop unique textures, colors, and aromas thanks to the vessels’ permeability and micro-oxygenation, making them central to Georgia’s distinctive wine identity.
- Rebekah
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